Table 4.

The ’goodness of fit’ tests for TeA, AOH and AME reduction models and pH value, total LAB and total yeast count prediction models.

Reduction	χ 2	RMSE	MBE	MPE	r 2	Skew	Kurt	Mean	SD	Var.
TeA	21.043	2.648	−0.472	0.000	0.979	−0.070	0.489	−0.567	3.181	10.120
AOH	2.566	0.925	−0.119	0.000	0.993	−0.610	−0.775	−0.143	1.121	1.258
AME	3.997	1.154	0.079	0.000	0.963	0.336	−2.857	0.095	1.410	1.987
pH	0.000	0.003	0.000	0.039	1.000	−1.582	2.699	0.000	0.004	0.000
LAB	0.022	0.085	0.004	0.891	0.963	−0.897	−0.098	0.005	0.104	0.011
TYC	0.008	0.051	0.019	0.518	0.983	−0.600	−0.048	0.023	0.057	0.003

TeA—tenuazonic acid; AOH—alternariol; AME—alternariol monomethyl ether; LAB—the lactic acid bacteria count; TYC—the total count of yeasts and molds; χ²– reduced chi-square; RMSE—root mean square error; MBE—mean bias error; MPE—mean percentage error; r²—coefficient of determination; Skew—skeweness; Kurt.—kurtosis; SD—standard deviation; Var.—variance.